Recipes: 10.26.17

Seasons by the Sea: Cocktail Party? You Got This!

Artichoke Dip

2 can artichoke hearts

1/2 cup mayonnaise

1 garlic clove

1/4 cup grated Parmesan

 

To make artichoke dip, open two cans of artichoke hearts and drain well, squeezing out liquid. Then coarsely chop. Add half a cup of mayonnaise, one minced clove of garlic, a quarter cup of grated Parmesan, and mix well. Place in gratin dish and bake at 350 degrees for about 15 minutes, until bubbly. Serve with plain water crackers.

 

Goat Cheese With Garlic and Thyme

Goat cheese

Garlic

Fresh thyme

Extra virgin olive oil

 

To “make” goat cheese with garlic and thyme, slice as many logs of goat cheese as you need into one-inch thick rounds and arrange on a deep platter. Coarsely chop a lot of garlic (for instance, about three tablespoons per eight ounces of goat cheese). Chop a few tablespoons of fresh thyme. Place about half a teaspoon of garlic on each slice, sprinkle with thyme, then drizzle with plenty of good olive oil. 

These must be served with Carr’s Wheatmeal crackers, which are nutty and slightly sweet. 

 

Chutney Cheese Paté

I have been making the following recipe for years and don’t recall where I got it. Nobody can ever figure out what is in it. Make it in advance for your wingding.

6 oz. cream cheese

4 oz. shredded cheddar cheese

3 Tbsp. dry sherry

3/4 tsp. curry powder

1/2 cup finely chopped mango chutney

1 bunch scallions, sliced

 

Combine all ingredients except chutney and scallions. Spread about half an inch thick on platter. Spread chutney on top, and then sprinkle with scallions. Serve with plain crackers.

 

Cold Deviled Shrimp

This recipe is from my “mother-out-law,” Nancy. It is always a hit.

2 lbs. boiled medium-sized shrimp

1 lemon, thinly sliced, seeds removed

1 small red onion, thinly sliced

1/2 cup black olives

1/2 cup diced sweet red pepper

1/2 cup lemon juice

1/4 cup vegetable oil

1 Tbsp. red wine vinegar

1 clove garlic, minced

1 bay leaf, crumbled up

1 Tbsp. dry mustard

1/4 tsp. cayenne pepper

1 tsp. salt

 

Combine all ingredients, preferably a day in advance, but a few hours before the party is fine. Place little plates near the bowl of shrimp and serve with toothpicks.